A service industry professional with over 20 years of experience in streamlining operations, implementing sustainable practices, creating innovative concepts, and reducing organizational costs.How I Expand Services:• Launched a new dining program for 5 full-service restaurants and a 290-bed health center in partnership with the executive leadership team. • Generated $500,000 in additional revenues annually after launching a new catering and banquet program that offered services to external functions and corporate events.• Implemented enterprise-level programs across 14 communities with 1,500 residents each, catapulting profits for the entire property portfolio.• Shrank costs per resident day (PRD) to $7.25 PRD, achieving $1.5M in savings, by pioneering a "Sensation" brand that standardized dining budgets, controlled inventory, and tracked PRD.Collaborating across Internal & External Teams:• Liaised with architects and development teams to infuse functionality and aesthetic appeal into the design and layout of food outlets, restaurants, dining rooms, and memory care kitchens. • Instilled a collaborative environment by facilitating staff meetings to discuss issues affecting service levels and resident experience.• Transformed a procurement model by negotiating vendor contracts, bulk agreements, and community supplies to ensure vendors achieved key metrics on a total volume of $45M. Increasing Profits while Lowering Costs:• Reduced labor costs by 25% while boosting productivity with shorter front/back traffic patterns by formulating a centralized kitchen concept that connected all outlets into 1 kitchen.• Generated $500,000 in manufacturing rebates and reduced purchase costs by $1.5M with volume discounts and structured ordering guides. • Grew the company by 60% based on nationwide recognition gained from the "Sensation" brand involving trade publication interviews and regular speaking engagements at industry events.
